Candice Mazewski, Ph.D.

Phenolic compounds (polyphenols) occur naturally in plants and have been shown to exude anti-inflammatory, antioxidant, and anti-proliferative mechanisms which aid in defense against cancer and other chronic diseases. The American Institute for Cancer Research outlines risk factors for some cancers, such as colorectal cancer. However, there are no specific recommendations for brain cancer. Glioblastoma, grade 4 brain cancer, is one of the more difficult-to-treat cancers, with a dismal 5-year survival rate. Generally, plant foods and phenolic compounds are less explored in link to glioblastoma compared to other cancers. In my research, we will determine the anti-proliferative activity of aqueous extracts of vegetables, legumes, cereals, fruits, and herbs and analyze effects on signaling pathways in glioblastoma. The overall objective is to understand the mechanistic effects of plant foods and phenolic compounds on glioblastoma and colorectal cancer related to proliferation and progression